Meatball and Vegetable Bake
SERVES
4
PREP TIME
15 mins
COOK TIME
50 mins
INGREDIENTS
- 2 tbsp olive oil
- 1 medium eggplants chopped into chunks
- 1 large zucchini chopped into chunks
- 2 medium capsicum chopped into chunks
- 1 medium red onion peeled and chopped into chunks
- 700g passata
- 2 tbsp oregano
- 1 tsp garlic powder
- 150g mozzarella grated
- 1 pinch cracked black pepper
Calories
708
Carbs
35g
Sugar
19g
Protein
39g
Fat
187g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat the oven to 190°C/170°C fan-forced. Add the chopped vegetables to a large roasting pan/tin, drizzle with a tablespoon of oil and roast for 20 minutes.
- In a large frying pan on high heat, drizzle the remaining oil and fry the meatballs for 4-6 minutes if frozen, if thawed halve the time.
- Add the garlic powder and oregano and pour over the passata and simmer for 5 minutes until reduced slightly. Add the roasted vegetables and mix well.
- Add the meatballs and vegetables to an oven-proof casserole dish, top with grated mozzarella, season with black pepper and bake for 25 minutes until golden and bubbling.
